Description
A wink and a nudge to my favorite chef Andrew Weissman’s onion tart. Try it. It’s good!
Ingredients
- 2 Tablespoons Butter
- 2 whole Thinly Sliced Large Sweet Onions
- 1-½ Tablespoon Sugar
- 8 ounces, weight Goat Cheese
- 4 ounces, fluid Cream Cheese
- 2 Tablespoons Good, Quality Mayonnaise
- 1-½ teaspoon Kosher Salt
- 1 teaspoon Worcestershire
Preparation
Heat a large heavy pot over low/medium heat. Add butter to melt, then add sliced onions. Sprinkle with sugar and cook, stirring every few minutes until onions become soft and deep golden brown. (This takes 45 minutes to 1 hour. Low and slow is highly recommended—trust me it’s worth it!)
While onions are caramelizing, in a food processor combine all other ingredients. Blend to a very smooth consistency.
When onions finish caramelizing, reserve 1/2 cup. Pulse the rest of the piping hot onions into the cheese mixture. Make it as chunky as you prefer. Transfer to a serving dish. Spread reserved onions on top. Serve warm. Can be reheated at 350ºF for 10 minutes.
